Check out this article in Feast Magazine, “Build your best charcuterie board with cured meats from these Missouri companies”, by writer Tessa Cooper, featuring Hermann Wurst Haus Peppered Sweet Bologna!
Wurstmeister Mike was thrilled when they contacted him about including the Peppered Sweet Bologna, one of his favorite sausages to make and eat!
Feast Magazine, delivers the best in the St. Louis, Kansas City and the Midwest region’s culinary scene with in-depth coverage of restaurants, bars, craft breweries, wineries.
